Curried Veggies and Couscous

By Tonya_Speed

NUTRITION per serving: 298 Calories; 7g Fat; 9g Protein; 52g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 611mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 1 Fat. Points: 6

Ingredients

• 1 tablespoon vegetable oil
• 1 large red bell pepper, seeded, deribbed and cut into thin strips
• 1/3 cup low sodium chicken broth
• 1 1/2 tablespoons curry powder
• 1 1/2 teaspoons salt
• 24 ounces frozen broccoli, cauliflower and carrots
• 1/2 cup raisins
• 1/2 cup chutney
• 3 cups hot cooked couscous
• 1/3 cup chopped dry-roasted peanuts

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat; add bell pepper; cook, stirring frequently, until tender. Stir in broth, curry powder, salt and frozen vegetables; bring to a boil and cook for about 4 minutes, stirring frequently, until vegetables are tender-crisp. Stir in raisins and chutney. Serve over couscous and sprinkle with peanuts.

SERVING SUGGESTION: Serve steamed kale on the side.
VEGETARIAN: Use vegetable broth.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure chicken broth and chutney are gluten free. Use brown rice instead of couscous.